How much do you know about the barrels you use and the impact these have on the drinks you produce? The answer, as we probably all know, is far-reaching. The type of wood, the barrel’s previous contents, the level of char and the time the liquid spends in the vessel are just some of factors in-play here. 

And during whisky aging, we can break the process down to the stages of extraction, oxidation, evaporation, filtration and maturation.

To learn more about this, and also the broader effects barrels can have on aging drinks such as beer, we recently invited two experts to speak on the matter. 

Since 2010, Proof Drinks has built an exceptional business model to ensure they’re always at the forefront of the industry. 

The company’s aim is develop brands using their expert knowledge of the on-trade, elevating them to be as exciting and appealing as possible. 

And one such business they work with is Heaven Hill, which owns the largest single site Bourbon distillery to still be family owned & operated. Chris Smith is a Heaven Hill brand ambassador and he has spent nearly a year living, breathing, and educating people about Bourbon, Rye, and Corn Whiskey. 

To mark the return of our Brewers Journal event next month, here we revisit a panel hosted by the award-winning Melissa Cole during our Brewers Congress event in London last year.

Chris was joined by Alex Lippens. Alex is the co-founder of Brouwerij ‘t Verzet based in Anzegem, Belgium. Together, they shared their expertise when it comes to working with barrels, experiences that can be creative, complex but always rewarding.